Crispy Smashed Buffalo Potatoes

Preheat the oven to 425°F (220°C).

Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch (12 mm) of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, about 10 minutes, stirring once, and replenishing the water as needed. Remove, uncover, drain well, and cool until just warm.

Using the heel of your hand, smash the potatoes into rounds. (You want them to hold together, so be gentle. Love your potatoes, even when you’re smashing them in the face.)

Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange the smashed potatoes on the sheet and sprinkle the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Put it on the floor of the oven and roast until the undersides are crispy but not burnt, 10 to 20 minutes.

Remove the baking sheet from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, 10 to 20 minutes more.

In a small bowl, whisk together the sour cream, blue cheese, mayonnaise, 2 tablespoons buttermilk, and black pepper, to taste. If the sauce is too thick, whisk in more buttermilk, one tablespoon at a time until desired consistency is achieved.

In a small saucepan over medium-high heat, combine the butter and garlic and cook until the butter melts and the garlic is fragrant, about 2 minutes.

Whisk in the hot sauce, cayenne, and black pepper, to taste, and return to the heat just to warm it back up. Cover to keep warm.

When the potatoes are done, remove them from the oven and dump them onto a serving platter. Pour the warm Buffalo sauce over the potatoes and drizzle with the blue cheese sauce. Season to taste with black pepper and garnish with chives.